Critic's Hoax Makes Spectator Turn Red

Relic stunt was in tradition of 'Coney Island ballyhoo,' historians say

(NEWSER) - CNN happily ran a story recently on a 140-year-old hot dog and bun discovered intact, encased in ice, during demolition of the restaurant where the first hot dog was supposedly made. But the news network apparently forgetting that not everything is as it seems on Coney Island. The “1^st Hot Dog” was a hoax, and the yucksters behind the stunt are unapologetic, seeing as it was a good deed to publicize an exhibition of artifacts from the actual history of Feltman’s Kitchen. More»

Seafood standby heavily promoting 'recently' discovered underwater ad campaign

(NEWSER) - After unearthing plans laid long ago by its founder, a legendary Seattle seafood restaurant is pulling underwater advertising billboards out of Puget Sound—though Ivar’s accompanying advertising blitz and founder Ivar Haglund’s notorious record of self-promotion have residents smelling something fishy, the Times reports. “If I was smart enough to come up with this hoax, I’d be doing other stuff,” Ivar’s president says. More»

From 'grilled to perfection' to 'garden fresh'

(NEWSER) - Tired of menus that use the same old phrases over and over? So are the food critics at the Chicago Tribune. They nominated nine menu clichés for the compost pile:

• "Grilled to perfection": Subjective to the point of meaninglessness. And why always grilled, and not “boiled” or “baked”? Can only grilling reach perfection?
• "World famous": Almost always an empty boast.
• "Kobe burger": “Kobe” is becoming a general synonym for “high quality”; it doesn't apply unless the beef actually came from Japan.

Esquire lists the hottest trends you'll be seeing at a bar near you

(NEWSER) - If you’re going to consume conspicuously, you may as well imbibe in style. Esquire distills eight drinking trends coming to a bar near you:

• The Enomatic, a high-end wine vending machine. This auto-sommelier pours a perfect glass every time, leading some bars to cut out the middleman (in this case, the bartender) and let you help yourself.

Expensive wines can break the bank and cheaper ones may give off the impression of mediocrity, but they can save money without losing their taste

(NEWSER) - While most people prefer choosing from the top of any wine list, it’s not where you get the best bang for your buck, writes Eric Asimov in the New York Times. He suggests starting at the bottom. While expensive wines are a must-have for any respectable restaurant, “the lower end is their opportunity for personal expression.” More»